Oven Baked Rice and Vegetables

Name: Oven Baked Rice and Vegetables
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 5 serving
Ingredients: 1 1/2 cups basmati rice; 1 1/2 cups (375ml) chicken broth; 1 1/4 cups (315ml) water; 2 garlic; 2 carrot; 30g (2 tbsp) unsalted butter; 1 red onion; 1 bell pepper; 1/2 cauliflower; 2 zucchini; 2 corn; 1/4 cup olive oil; 1 1/2 tsp paprika; 1 1/2 tsp thyme; 1 tsp garlic powder; 1 tsp salt; 1 tsp black pepper; parsley

User Reviews

5

100 reviews

Excellent

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings
5
Calories
403 kcal
Course
Side Dish, Main Course

Oven Baked Rice and Vegetables

Kai Walton

Report

This oven baked rice and vegetables recipe combines basmati rice cooked partially in broth with a mix of roasted vegetables including red onion, bell pepper, cauliflower, zucchini, and corn. The spice mix of paprika, thyme, garlic powder, salt, and pepper seasons both the rice and vegetables. The technique of baking the rice covered before adding vegetables layers flavors and textures, offering tender, well-seasoned rice with juicy, slightly roasted veggies on top.

Description

Oven Baked Rice and Vegetables starts by baking the rice with carrots and broth, allowing the starches to partially cook in a covered environment. Then the oven temperature is increased to roast a variety of vegetables arranged over the rice with additional seasoning and olive oil. The vegetables develop some char and caramelization points during baking, while the rice underneath continues to cook and absorb flavor. The choice of long grain rice such as basmati or jasmine prevents stickiness and maintains a good texture after baking.

The seasoning blend with thyme, paprika, and garlic powder adds warmth and herbal notes, complementing the natural sweetness and earthiness of the vegetables. The vegetables include sturdier types that hold up well, and optional herbs like parsley add freshness at serving. The method produces a one-pan meal or side dish with well-balanced textures and layered flavors from slow baking and roasting.

The recipe is flexible for substituting other vegetables suited for roasting, adjusting timing accordingly. Adding vegetables like asparagus or green beans later in the baking prevents over-softening. For lower sodium, broth and salt can be reduced and garlic and herbs increased. A yogurt-based sauce with lemon and olive oil is suggested for serving, especially when reheating leftovers, as it adds moisture and brightness.

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Ingredients

Servings

Rice:

1 1/2 cups basmati rice uncooked (Note 1 for other rice types, or jasmine rice
1 1/2 cups (375ml) chicken broth I use chicken, or vegetable broth
1 1/4 cups (315ml) water
2 garlic minced, cloves
2 carrot cut into 1 cm thick slices, larger pieces halved, medium
30g (2 tbsp) unsalted butter optional

Roasting Vegetables (Note 2):

1 red onion , halved and cut into wedges
1 bell pepper cut into 2.5cm / 1" pieces, or capsicum
1/2 cauliflower broken into florets, small
2 zucchini , cut into 2cm / 4/5" chunks
2 corn each cut into 3 (6 small cobs, cobs
1/4 cup olive oil , plus more for drizzling

Spice Mix:

1 1/2 tsp paprika
1 1/2 tsp thyme or other dried herb of choice
1 tsp garlic powder (or onion powder)
1 tsp salt (Note 3 for low sodium)
1 tsp black pepper plus extra

Garnish (optional):

parsley finely chopped

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Instructions

Keep Screen Awake

Preheat oven to 200C/390F (standard) / 180C/350F (fan / convection).
Mix Spice Mix in a small bowl.
Place Rice ingredients in a baking dish (including the carrots), about 23 x 30 cm / 9 x 13". Add 1 1/2 tsp Spice Mix. Stir, cover with foil, bake for 20 minutes.
Meanwhile, place Roasting Vegetable ingredients in a large bowl, drizzle with 1/4 cup olive oil. Sprinkle over remaining Spice Mix. Mix well - hands are best for this.
Remove rice from oven.
Turn oven UP to 220C/430F (standard) / 200C/390F (fan / convection).
Take off foil. Spread the Roasting Vegetables on top of the rice. Make sure there's a bit of each type of vegetable on the surface. Push corn mostly under.
Drizzle with more oil (optional), sprinkle with more pepper.
Bake for 30 minutes. Remove from oven, rest for 5 - 10 minutes.
Sprinkle with parsley if desired. Push vegetables aside, fluff rice and toss it through the vegetables a bit (rice gets more flavour). Serve!

Notes

Use white long grain rice such as basmati or jasmine for best texture; avoid risotto or paella rice types.
For brown rice, extend covered baking time to about 40 minutes before adding vegetables, then bake an additional 30 minutes.
Choose roasting vegetables that hold up to 30 minutes baking, cut to size for even cooking; add quick-cooking veggies in the last 15 minutes to avoid sogginess.
To reduce sodium, use low sodium broth and decrease added salt, increasing herbs such as thyme and garlic powder slightly for flavor balance.
Yogurt mixed with lemon juice and olive oil makes a nice sauce to serve with leftovers, as reheated rice can become drier.